The Best Places in the United States

A four-course tasting menu in Bay View where the chef's Top Chef celebrity lands a little lighter than you'd expect. Dan Jacobs and Dan Van Rite run a focused, seasonal room, the kind where you follow the menu wherever it leads, from liver mousse and shrimp toast toward squash with red curry or something involving boudin blanc. A James Beard Nominee for Best Chef Midwest, the duo earns the room's easy trust.

The scalloped sushi bar inside Rosewood Miramar's moody Japanese-house dining room sets the mood before a single piece of fish lands. AMA is a hotel sushi shop doing edomae-style nigiri, available à la carte or as a full omakase. The name nods to Japan's legendary female pearl divers, and the vibe follows through, all dark wood and lantern light. The Michelin Guide lists it among its selected restaurants.

A marble bar, duck fat fries, and oysters on the half shell make a strong case for showing up before dinner even starts. Elvie's is a French-leaning bistro that moves easily from morning pastries through a cheery lunch to a more polished evening service. The Michelin Guide gave it a Bib Gourmand, the New York Times put it on their Restaurant List, and a James Beard nomination followed. Jackson, Mississippi, apparently has thoughts about French food.

The dining room runs peach and carrot tones with a retro-meets-modern feel that signals a proper occasion, and the uniformed servers confirm it. This is upscale New American with a wink: potato "churros" with caramelized onion dip, roasted chicken with sauce vin jaune, a chocolate candy bar for dessert. The chef is a James Beard Emerging Chef nominee, and the Michelin Guide has taken notice. Prices are serious, but so is the kitchen.

The Vaucroissant, a lattice croissant stuffed with sausage from Vaucresson's, a venerable Black-owned Seventh Ward institution, is a good place to start understanding what this neighborhood bakery is doing. The chef, a former dancer, bakes with a historian's eye: benne seeds on toffee cookies, cornbread muffins wrapped in their own husks. A 2025 James Beard Emerging Chef nominee, she's built something that tastes like New Orleans and remembers where it came from.

Dark walls covered in Japanese murals set the mood at this Chinatown fine dining spot, where the kitchen blends Vietnamese, Mexican, Italian, and Japanese influences into something that shouldn't work as well as it does. An open fire does a lot of the heavy lifting. The chef earned a James Beard nomination for Best Chef Southwest, which tracks for a room this quietly serious about food that refuses to settle on any one identity.

The smoked duck, with its lacquered, crackling skin, is the thing people come back for at this Mission bistro. A veteran sommelier opened it and named it after his father, so naturally the wine list punches well above neighborhood-bar weight. The cooking is unfussy California bistro food, heavy on charcuterie and good meat. Warm without trying, the kind of room that makes a Tuesday feel like a reasonable night out.

White tablecloths, candlelight, and a wine list so deep in Barolo it borders on a personal obsession: this Cherry Creek fine dining room has been a northern Italian anchor in Denver for as long as anyone can remember. The front-of-house team takes annual trips to Europe, and it shows in a warmth that never tips into theater. The four-course degustazione with pairings is the move, though grazing at the bar on a weeknight has its own quiet appeal.

String lights and vivid artwork set the tone at this colorful Indian street food restaurant in Decatur, where the menu reads like a series of small arguments for ordering just one more plate. The kitchen leans on local, seasonal ingredients for its South Asian cooking, and the format works as well for two as for a full table going family-style. A James Beard semifinalist and Michelin selected, it draws a crowd that tends to ignore the menu only because they already know what they want.

Hugo Ortega's Oaxacan restaurant inside the Marriott Marquis is the kind of place that makes you think differently about mole, a sauce most people treat as a single thing rather than a whole universe. The kitchen explores that universe seriously, working through pipián, mole negro, and variations in between. A James Beard Outstanding Pastry Chef nominee rounds out a meal that doesn't skimp on the sweet end. The Sunday brunch draws a devoted crowd.

Filipino cooking in a small Spring Street dining room where many tables just order the whole menu. Chef Nikko Cagalagan, a 2024 James Beard Emerging Chef nominee, runs the kitchen on induction burners and a small oven, which explains either the focus or the ambition, probably both. The dishes read like home cooking filtered through a chef's eye, precise in portion and element count, and grounded in local pork, oysters, and fish.

The restroom walls are lined with illustrated wine descriptions, which tells you exactly what kind of neighborhood restaurant this is. A cozy Columbia Heights pasta house and wine bar, Reveler's Hour runs a rotating slate of seasonal Italian small plates under arched ceilings and muted green tiles. The sommelier who co-owns the place steers you toward bottles you've never encountered, and the housemade pasta is the thing to build an order around.

A sushi restaurant in Omaha that isn't playing it safe, Yoshitomo builds on traditional Japanese technique and then quietly goes its own direction, folding local instincts into the menu in ways that read as natural rather than gimmicky. The rodeo maki, stuffed with wagyu and finished with tonkatsu sauce, makes the argument on its own. A 2026 James Beard nominee for Best Chef: Midwest.

Tucked into a strip of drab storefronts near a hair salon called Bouffant Daddy, Robin is a tasting-menu restaurant that somehow feels like a warm secret. The room is soft-lit and earthy, and the four-course format leans into Midwestern ingredients with enough wit to keep things lively. Land on the New York Times Restaurant List and earn a James Beard nomination in the same year, and the mille-feuille of amaro chocolate mousse starts to make a certain kind of sense.

The Lebanese restaurant in the 15th and 15th neighborhood keeps one of the largest Mediterranean wine and beer lists in the country, with bottles pulled from Lebanon, Morocco, and Greece. It's the kind of casual spot where a meal properly starts with dips and works toward a braised lamb shank. The chef earned a James Beard nomination in 2024, which feels about right for a room that takes traditional Lebanese cooking this seriously.

Potato-stuffed puris doused in yogurt and tamarind are the opening argument at this Indian street food spot tucked into Union Market. The room is loud and color-splashed in the way that makes you feel like you showed up underdressed no matter what you're wearing. Meherwan Irani, a James Beard Award winner for his Asheville original, brought the concept north, and the DC version has carved out its own following among the city's suddenly crowded field of Indian restaurants.

An all-day American bistro across from Rittenhouse Square where, on Sunday afternoons, some of Philadelphia's own chefs quietly eat their days off. The menu tracks regional farmers closely, and the natural wine list is among the longer ones in the city. The New York Times named it among the 25 best restaurants in Philadelphia, which the Sunday regulars already knew.

Some of the cocktails here took days to develop, which you can either find charming or slightly alarming depending on your relationship with drinks. Bar Colette is a reservation-only cocktail bar in Uptown Dallas where reinterpreted classics share the menu with exotic spirits, global wines, and sashimi. A James Beard nominee for Best New Bar, it draws the kind of crowd that dresses like they Googled the place first, which, honestly, they probably did.

The martini here gets shaken with both vodka and gin, which is either a provocation or a correction depending on your religion. Death & Co is a cocktail bar that started in New York and landed in RiNo, bringing the same intricate, unhurried approach to drinking. The room is loungey and deliberate, the kind of place where settling in for three rounds feels like the obvious move rather than a guilty one.

The entire room is wood-plank from floor to ceiling, which either reads as cozy or a fire hazard, depending on your mood. This West Randolph wine restaurant has been packed since forever, with regulars jostling for counter stools and close-set tables to graze through a seasonal Mediterranean menu. The plates are bold, colorful, and generously sized, and the wine list leans into the food rather than upstaging it.

The wood-roasted chicken at this Clayton neighborhood restaurant arrives with rapini and an immaculate jus, nowhere to hide and nothing to prove. Louie is the kind of Italian-leaning spot where the room feels luxurious without feeling stiff, and the seasonal pastas and pizzas do quiet, confident work. A 2026 James Beard nominee for Outstanding Hospitality, it draws regulars who treat it like a standing reservation with old friends.

Urbe is a counter-service Mexican spot in Uptown Park, with walls covered in bright folk art and a bakery case near the register that makes a strong case against returning to your desk. Hugo Ortega's casual place does margaritas at lunch, which the office crowd treats as a loophole. The restaurant is the kind where you order, find a table, and sneak a pastry for the road. Ortega is also up for a James Beard nod as Outstanding Restaurateur.

The building used to be a Dairy Queen, and the kitchen leans into that legacy rather than running from it. Woodford F&B is a neighborhood restaurant where the chef, a James Beard nominee, turns out unfussy food with serious technique: charcuterie with a devoted following, a brisket burger stacked high, a croque-monsieur that earns the trouble. The room is relaxed enough that no one's performing, but the cooking suggests someone back there very much is.

The kitchen is literally front and center here, open to the room so the whole team works in full view, moving like they own the place, which they kind of do. Nolia is a casual dinner spot where servers wear branded sweatshirts and the skillet cornbread arrives with a scoop of cane-syrup butter melting dramatically on top. Southern ease, exposed brick, and a menu that quietly runs gluten-free without making a cause of it. The house hot sauces are made from scratch, and one will have you fanning yourself.

The seating choices alone tell you something: big communal tables, a long bar, or low couches, all inside a roomy industrial space on North Broad. Honeysuckle is an Afro-centric American restaurant built around a prix fixe that moves from hush puppies with country ham to wagyu beef cheek and oxtail tamales without ever losing its thread. The chef earned a 2026 James Beard nomination, and the cooking shows why, course after careful course.

A French bakery tucked into a Parker strip mall, Poulette turns out croissants, kouign-amann, éclairs, brioche, and macarons from a pastry case that gets restocked daily and emptied fast. The team behind it spent years in serious kitchens, and the technique shows without the attitude. The New York Times named it among the country's top bakeries, and it's landed James Beard nominations for Outstanding Pastry Chef or Baker.

MĀBO is a tiny omakase counter in a Berkshire Lane strip center where the main event is chicken, cooked over binchotan charcoal, one skewer at a time. The room is hushed and softly lit, so you'll lower your voice to discuss poultry. Expect a set tasting menu, a serious sake and wine list, and a bill to match. It was a James Beard Best New Restaurant nominee in 2025.

Sado is a high-end sushi bar where the fish is dry-aged, which is a sentence that would have baffled your grandfather. Eight seats at the counter put you inches from cooks slicing with the focus of surgeons, while a full dining room handles everyone who'd rather not be watched while they chew. A six-person omakase called Pavilion hides out back. James Beard keeps nominating the chef, so budget accordingly.

Fourteen seats around a charcoal counter in the back of Chinatown's Canal Arcade, where every course of the yakitori omakase is built around a chicken that gives up everything. The chef coaxes cuts most menus never mention, oyster, heart, cartilage, into something precise and quiet. The New York Times gave it three stars, and a James Beard nomination for Best Chef followed. Wear something that can take a little smoke.

A fast-casual stall inside Houston's The Post food hall, ChòpnBlọk is the chef Ope Amosu's case for West African cooking as everyday food, not occasion food. Jollof rice, coconut curry bowls, and grilled suya skewers dusted in yaji peanut spice anchor the menu. The Michelin Bib Gourmand and a spot on the New York Times Restaurant List followed, which is a lot of attention for a rice bowl, and not undeserved.

Family portraits of the bartender's Cuban relatives line the upstairs walls, which tells you something about what kind of cocktail bar this is. Ricky Gomez, who came up through New Orleans institutions like Cure and Teardrop Lounge, channels his Miami-meets-NOLA-meets-Havana upbringing into a tropical menu where blenders run loud and the hospitality runs warmer than the drinks.

Moon Rabbit is a dimly lit Vietnamese restaurant in the Heights where the cocktails are as much a draw as the bowls and spring rolls. The menu lets you build your own meal by picking a protein, like lemongrass pork or garlic butter shrimp, which suits anyone who has ever edited an order in the middle of ordering. Its pastry chef is a James Beard Award nominee, so leave room.

Pascaline Lepeltier, one of a handful of Master Sommeliers in the world, built the wine list here, and it shows: back vintages, unexpected producers, prices that don't require a quiet moment alone with your bank app. The food runs from composed salads to fresh pasta, all of it seasonal and sharper than the "wine bar snacks" framing might suggest. A James Beard nominee for its beverages program, and sitting at number 29 on the Times' 100 Best list.

A small fish and wine bar from the team behind State Bird Provisions, built around the anchovy in all its salty, versatile glory. The menu wanders from toast loaded with local anchovies and grated tomato to squid stir-fried with kimchi and flat rice noodles, and somehow a vanilla tamarind sundae finished with dried fish lands as dessert. The room is warm and woody, the vibe relaxed enough that the ambition sneaks up on you.

The hummus comes with schug, herb tehina, and enough conviction to make every other hummus in town feel like it needs to apologize. This is a casual Eastern Mediterranean restaurant drawing from Palestine, Jordan, Lebanon, Syria, and Israel, with a menu that roams widely and settles nowhere predictable. The chef behind it earned a James Beard nomination for Best Chef Southeast. Come hungry enough for babka.

This is a family-run Basque spot on Main Street where the sausage does most of the talking, in bocadillos and appetizers, with chorizo you can also take home by the pound. The menu mixes old-country standards with newer moves like beef tongue in tomato and pepper sauce. They cater too, so your next office party could finally have a point. The Ansotegui family has been in Basque Boise a long time, and the chef was a James Beard Best Chef: Mountain semifinalist in 2024.

A Lao noodle parlor that grew out of a single chicken soup too popular to stay on one menu, Bar Sen sits next door to its sibling restaurant in a dark, lively room with a sunny patio out back. The khao piek sen, thick chewy rice noodles in a rich, almost milky broth, is the founding idea and still the move. Cold beer is the drink of choice here, which tells you everything about the vibe. The chef earned a 2026 James Beard nomination and a spot on the New York Times Restaurant List.

The cachito, a soft Venezuelan ham-and-cheese roll, is as good a reason as any to find your way to this Venezuelan bakery tucked into Doral. The team blends a Latin sensibility with French-style bread baking, so golfeados and pastelitos sit alongside proper croissants without anyone making a fuss about it. A 2024 James Beard nominee for Outstanding Pastry Chef or Baker. Bring cash and a little patience; the line tends to have opinions.

A gold-embellished bar takes up half the dining room at this wood-fired pizza shop in North Central Charleston, facing an open kitchen and a serious natural wine collection. The pizzas lean creative, the booths fill fast with groups who came for the full spread, and there's Korean fried chicken for anyone who showed up mostly for the wine. The chef earned a James Beard semifinalist nod in 2026.

The building was a working stable once, and the vaulted ceilings and warm brick still carry that memory into what is now one of Minneapolis's most celebrated dinner destinations. Chef Gavin Kaysen runs a Midwestern French kitchen where the seasonal sourcing is taken seriously without being announced at you. A 2025 James Beard Outstanding Restaurant semifinalist, it draws a dressed-up but not stiff crowd happy to linger over heritage grain pasta and a very good cocktail.

Pasta at 8 a.m. is either a cry for help or a reasonable lifestyle choice, and Fiore makes a compelling case for the latter. This tiny Italian cafe on Frankford Ave grew out of a larger restaurant that shed its wood-fired oven and half its menu, keeping only what the chef does best: regional Italian baked goods, bright seasonal salads, and cacio e pepe that regulars order before most places have unlocked the door.

The Koji Club is a sake bar of about sixteen seats in the Allston Speedway, where the bottle storage doubles as a coat rack and a rice cooker sits behind the bar like it pays rent. The staff will walk the sake-curious through the list, so no one gets quizzed. The snack of choice is a bowl of rice with furikake, miso, and pickles. It's dim and cozy, and it's on the Esquire list of best bars in America.

Set on a working organic farm and historic inn, this refined New Mexico restaurant builds its menu around what's growing nearby, from the blue corn hominy and green chile on the plate to the lavender in your margarita. The kitchen makes its own bread, charcuterie, and pickles, and the cocktail list leans on Los Poblanos' own gin. A James Beard semifinalist, it's the kind of place where the farm outside the window is also the reason dinner tastes the way it does.

A wine bar in Middleburg horse country with over 70 pours by the glass, though the food holds its own against the list. Snacks lean indulgent, and the bigger plates, duck confit, lobster curry, hanger steak au poivre, are serious enough that calling this a wine bar starts to feel like underselling it. The chef's cocktail policy runs "no fru fru," which apparently still leaves room for mezcal, Chartreuse, and Aperol in one glass.

EZ's is a Heights dive bar that has somehow acquired a very good bottle list, so you can pair a pool game and a chili dog with a pour of champagne, or stay loyal to the beer that calls itself the champagne of beers. The jukebox swings from George Strait to DJ Screw without apology. It's suspiciously clean for a dive, but give it time, this is Houston.

Eastsound, on Orcas Island, is not where you expect to find a restaurant that landed on the New York Times's restaurant list, but here we are. Matia Kitchen (say "may-shah") is a small, ingredient-driven restaurant where local produce gets the kind of careful treatment that earned a James Beard nomination. The menu shifts with the season, and the cooking has a quiet confidence that the room itself, unpretentious as it is, seems entirely unbothered by.

At Anjin, guests choose their own sake cup from a wall of them before settling in around a 20-seat bar wrapped around an open cooking area. It's a Japanese izakaya where the kitchen leans on local and seasonal ingredients, turning out skewers, seared eel, and a tempura walleye sandwich on housemade milk bread that's hard to stop thinking about. A 2026 James Beard nominee and on the New York Times Restaurant List the same year.

Stained-glass windows were the starting point for the entire bar design, which tells you something about how deliberately this Eastern European restaurant was built. The menu pulls from the chef's grandmother's recipes, pierogi and pelmeni and khachapuri landing hot, and the medovik changes flavors every few months just to keep you coming back. A James Beard nominee, and Cincinnati Magazine's number-five restaurant.

Sommelier Brent Braun runs the cellar here, with a wine list heavy on Riesling, Oregon producers, and natural bottles, plus small-batch collaborations with local winemakers usually poured by the glass. The kitchen leans seasonal and vegetable-forward, the kind of room where the food earns its place alongside the wine rather than playing second fiddle. A James Beard Semifinalist for Outstanding Wine and Other Beverages Program, this chic Hawthorne wine restaurant draws the crowd that actually reads the back label.

The moles here travel by region, Oaxacan one night, Yucatecan the next, because the chef grew up in Zacatecas and cooks like he has something to prove about how wide Mexican cuisine actually runs. This is a proper sit-down restaurant with plated ambitions and a menu that resists the Southwestern shorthand most of Santa Fe defaults to. A James Beard nominee for Best Chef: Southwest in 2024.

The pasta here is why Mike Easton built a cult following at his old Seattle spot, Il Corvo, and it's why people now drive 20 miles north of Walla Walla to a tiny Italian dinner restaurant in a historic Main Street building. Eighteen seats, no minors, and reservations that go fast. The menu leans into nearby farms and changes with the seasons, with Italian wine and cocktails keeping pace. A James Beard nominee for Best New Restaurant in 2024.

The foie gras profiteroles have been on the dessert menu so long they've become a Portland landmark in their own right. Gabriel Rucker's modern French tasting spot on East Burnside has been doing ambitious, slightly unhinged prix fixe since forever, the kind of cooking where sturgeon pastrami with caviar shows up next to a vegetarian finger sandwich and both feel inevitable. A James Beard semifinalist, and still the room where Portland chefs go to be impressed.

Duck fat tortillas arrive alongside a smoked half chicken dressed in red chile and pepita crema, which tells you what kind of American cooking this Nob Hill restaurant is doing. The chef draws on Southwestern flavors without turning the menu into a tourism brochure, and a James Beard nomination for Best Chef: Southwest followed accordingly. The room is quiet enough that you can hear yourself change your order after the food arrives at the next table.

Anna's is a Marigny dive bar in a former 19th-century bank, which means the cocktails are better than the Gatorade cooler by the pool table would suggest. The jukebox works, the beer-and-shot specials are cheap, and the Tequila Daisy goes down easy on a hot day. Guest chefs rotate through for pop-ups, and upstairs there are DJs, film nights, and a balcony over Royal Street. The James Beard folks named the owner a semifinalist.

Ten seats, one seating, everyone served together: Chef's Table runs like a dinner party where the host happens to have a Michelin listing and a thing for caviar. It sits inside the private Astor Club on the Gold Coast, though non-members can book a spot. The tasting menu leans luxe, with ingredients that suit the hushed, gilded setting. Forbes Four Star. Jacket-and-a-good-story territory.

A marble staircase leads to this fine dining jewel box above Madison Avenue, where the whole point is caviar and the menu makes no apologies about it. Tins range from a modest Pacific Sturgeon scoop to Osetra by the 500 gram, priced accordingly. The French-inflected menu runs prix fixe or à la carte, with dishes like Dover sole in curry cream that somehow feel restrained given everything else going on.

Down a flight of stairs inside the Monterey Plaza Hotel, this fine dining room opens onto an unobstructed view of the bay, which does a lot of the work before the food even arrives. The tasting menu leans on local catch and regional produce, then pulls in global flavors, wood-fired techniques, and miso-cured fish to keep things from feeling like a postcard. Forbes Four Star, and the wine pairing is well matched to the format.

Beets buried under coals for eight hours is either an act of patience or a personality disorder, and at Francis Mallmann's open-fire Argentine steakhouse inside the Faena Hotel, it reads as both. The room commits fully: leopard-print booths, red cushions, gold on everything. The asado is serious, the proteins are large, and the bar at the far end fills with people dressed for exactly this kind of place.

The kitchen garden outside supplies much of what lands on the table at this elegant tasting and à la carte restaurant inside Bernardus Lodge, and the kitchen treats it as a point of pride rather than a talking point. New American cooking with a seasonal, vegetable-forward lean, though the lamb has its admirers. A stone fireplace, muted tones, and a patio overlooking the Carmel Valley vineyards keep the room from feeling like a hotel obligation. Forbes Four Star.

The warm English muffin that arrives before anything else has, by all accounts, developed a following of its own, which tells you something about how Mar'sel operates. This fine dining room at Terranea Resort on the Palos Verdes Peninsula pairs ocean views and a fireplace with New American cooking that takes its time. Forbes Four Star service matches the setting. Dress accordingly, and leave room for the caramel pot de crème.

The rolling ladders are not decorative. They reach a full twelve feet to access shelves of over 1,500 bottles lining the bare brick walls of this former piano-store stockroom, and the bartenders use them. A thick bound menu catalogs everything by region and spirit type, library-style, because the name is sincere. It's a serious whiskey bar that takes the bit all the way, and the room is dramatic enough that even non-whiskey people tend to stay longer than planned.

The tenth floor of a downtown hotel turns out to be a fine place to stare at Walt Disney Concert Hall while José Andrés's team works through a menu of modern Californian cooking with a Spanish lean. The facade opens fully, making the room feel more rooftop than restaurant. A Forbes Four Star. Earth tones, greenery, a busy bar, and a tomato tartare that arrives looking like the beef version but absolutely is not.